Zucchini Patties

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I love these zucchini patties. These patties are an excellent way to use up those extra zucchinis that you have and have no clue what to do with. My patties are a bit different because I’m using provolone cheese, but of course if you don’t have provolone you can use mozzarella cheese. These cheesy patties are so delicious and decadent, they’ll become a staple in your home. Once I made these with a cheese mix that I had, mozzarella, provolone, asiago and parmesan and they turned out amazing, so feel free to use whatever your favorite cheese is or whatever you have on hand.

Grate the zucchini in a medium size bowl. In the recipe I say 3 or 4 zucchini, but I ended up using only 2 large ones. Strain as much of the water as you can from them with paper towels.

Add the remaining ingredients to the zucchini.

Now mix everything well, get your hands in there and get dirty. If you find the mixture is too wet, add a bit more flour, especially if you didn’t remove all the water from the zucchini. I actually ended up using half a cup of flour for mine. Your mixture should look like this:

In a medium or large skillet, heat a bit of oil and turn the heat to medium. Take a spoon and drop a tablespoon of the zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty.

It will take a few minutes per side, about 3 or 4 minutes, then flip them over and fry on the other side.

Repeat with the remaining zucchini mixture. If you’re not a zucchini fan, I still think you’ll like these, they are so cheesy and just delicious. I love anything with provolone and Parmesan cheese in them.

That’s what I’m having for lunch today. :)

Zucchini Patties

Rating: 51

Yield: 4 servings

Zucchini Patties


  • 2 cups of grated zucchini (about 3 or 4 depending on size)
  • 1 cup of provolone cheese grated (or mozzarella)
  • 1/2 cup good Parmesan cheese grated
  • 2 eggs beaten
  • 1/4 cup of flour
  • 1/4 cup of bread crumbs
  • 1/4 cup chopped onion
  • salt and pepper to taste
  • dill chopped
  • some oil for frying


  1. Start with grating the zucchini and then strain all of the water from them using paper towels.
  2. In a large bowl add the zucchini, Parmesan cheese, provolone cheese, onion, flour, bread crumbs, onion, eggs and the salt and pepper and mix really well.
  3. In a skillet heat a small amount of oil, and drop small amounts of the zucchini mixture by tablespoonfuls and fry on both sides until golden brown.


Tip.  If you find that the zucchini mixture is too wet, feel free to add more flour to it.  Also if you’re watching your weight you may bake these in the oven and they will be just as delicious.

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  1. Ray says

    These are so good. My wife and I like to mince 2 cloves of garlic And add a dash of paprika! Just makes it that more awesome!!

    • says

      Hi Terry,
      If you don’t like dill, I would just suggest you leave it out. I’m not sure about the sweet pickle as I’ve never tried it in these patties. Let me know how they turn out. :)

  2. says

    OMG! I was so excited when I found this recipe that I went to store and bought everything I needed and made it the next day! lol I love zucchini and this looked really easy. Mine turned out really good and tasted better than I imagined them tasting!! If that makes sense! Will definitely be making it again!

  3. Emily says

    These look awesome! How many does the recipe make? I’m always attending pot lucks and I usually bring the dessert but this very well may be the new “to-do.”Thanks!

  4. Shannon says

    I made these today for lunch and I just wanted to say…..delicious! I used Asian sesame bread crumbs, omitted the dill and added crushed red pepper flakes.

    I’m so glad I stumbled across this website. I’ve made two of the recipes and I loved both of them =)

    • says

      Hi Shannon,
      Thank you, I’m glad you liked them. I’ve been making these zucchini patties for a long time now and they are one of my favorites.

  5. Susan says

    This sounds like a great recipe. Beautiful photos, too. Heck, I think I could eat Pine needles with parmesan and provolone but I won’t.

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